"My family likes anything involving stuffing mix, so these tuna burgers are a popular request," relates Sonya Sherrill. The Sioux City, Iowa cook needs only minutes to form the moist patties, brown them in a skillet and mix up the swift sauce she serves on the side.
- 2 eggs, lightly beaten
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted, divided
- 3/4 cup milk, divided
- 2 cups stuffing mix
- 1 can (12 ounces) tuna, drained and flaked
- 2 tablespoons butter
- In a large bowl, combine the eggs, a third of the soup and 1/4 cup milk. Stir in stuffing mix and tuna. Shape into eight patties.
- In a large skillet, brown patties in butter for 3-4 minutes on each side or until heated through. Meanwhile, in a small saucepan, heat remaining soup and milk. Serve with patties. Yield: 4 servings.
Originally published as Tuna Patties in Quick Cooking November/December 2003, p43
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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